Application of whey protein microparticulates in the production of ice cream and other dairy products
The aim of this paper is to systemize data on the use of whey protein microparticulates (WPMP) in production of ice cream and other dairy products. Information about the essence of the microparticulation process and methods for WPMP production is given. Data on the composition and physico-chemical p...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Russo |
| Udgivet: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2024-10-01
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| Serier: | Пищевые системы |
| Fag: | |
| Online adgang: | https://www.fsjour.com/jour/article/view/565 |
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